With St. Patty’s Day just around the corner, we thought this recipe is a great easy way to partake in the festivities!
Ingredients:
- 2 -2 1⁄2 lbs corned beef brisket
- 1 medium onion, sliced
- 1 stalk celery, cut in 3
- 4 medium potatoes, peeled and halved
- 4 medium carrots, peeled cut in 3
- 1 cup beef bouillon
- 1 bay leaf
- 1 garlic clove, smashed
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon dry mustard
- 4 small cabbage, cut into wedges
- 1 teaspoon caraway seed
Nutrition Info:
- Serving Size: 1 (1256 g)
- Servings Per Recipe: 4
- Amount Per Serving and % Daily Value
- Calories 956.5
- Calories from Fat 399 – 42%
- Total Fat 44.4 g – 68%
- Saturated Fat 14.8g – 73%
- Cholesterol 222.2 mg – 74%
- Sodium 2929.9 mg – 122%
- Total Carbohydrate 89.5 g – 29%
- Dietary Fiber 25.1 g – 100%
- Sugars 29.1 g – 116%
- Protein 55.9 g – 111%
Directions
- Trim brisket of all visible fat, cut to fit 4 qt or larger crockpot, if necessary.
- Place onion, celery, potatoes and carrots in bottom of crockpot, lay brisket on top.
- Whisk together bouillon, bay leaf, garlic, Worcestershire sauce and dry mustard.
- Pour over brisket, cover pot.
- Cook on low setting for 8 to 10 hours, adding cabbage wedges and caraway seed for the last hour of cooking.
- To serve, discard cooking liquid, slice meat onto hot serving plates, accompany with the cooked potatoes, carrots, celery, cabbage wedges and your favorite mustard.
Recipe from Food.com.
